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This delicious and easy to make filet mignon with roasted ripe Vine Tomatoes and Rosemary is ready in less than 20 minutes! Filet Mignon is one of the best cuts of meat and it comes from the smaller end of the tenderloin or poses major of the cow, which makes it very tender and flavorful. By adding garlic, rosemary and butter the natural flavors of the meat are enhanced and elevated to a new level. I love making this particular dish on special occasions and serve it with Asparagus and roasted potatoes. Now, a few years ago while visiting good friends in Elgin, Moray (Scotland), we got into a friendly debate about how to properly season a steak. My friend Marion debated that the perfect way to cook a steak is to grill first and add the seasonings afterwards. I presented my case that a steak should be seasoned first and then grilled. We had a few laughs, as well as a few glasses of wine and spirits. In the end, it was her house and her kitchen so we enjoyed a wonderful steak dinner her way. For this recipe, we are going to do it my way... sorry Marion! Prep time: 5 minutes Cooking Time: 15 minutes Serves 4 to 6 people INGREDIENTS 2 pounds of filet mignon medallions 1 head of garlic horizontally sliced in half 2 sticks of fresh rosemary 1/2 stick of butter 1 tablespoon of Olive Oil Salt & Pepper to taste Ripe vine tomatoes Method Preset the oven on high broil. Season the tenderloin cuts lightly with salt and pepper on both sides. Set aside. Wash the vine ripe tomatoes, pat dry with a paper towel and set aside. In a large cast iron skillet melt the butter with the olive oil at medium high heat. Add the garlic and the rosemary. When the butter begins to bubble, or the rosemary and garlic become aromatic, add the tenderloin cuts to the skillet. Sear each piece on both sides for 30 seconds, basting with butter frequently. Season the tomatoes lightly with salt and pepper. Remove the skillet from the stovetop and place it in the oven's top rack. For rare Filet Mignon, broil for 4 minutes on each side. For medium rare, broil for 6 minutes on each side. For well done, broil for 8 minutes on each side. Using oven mitts remove skillet from the oven. Transfer the Filet Mignon onto a plate and let them rest for at least five minutes. Place skillet on the stovetop a medium heat. To the skillet, add the ripe vine tomatoes, season lightly with salt and pepper, and baste with the butter. Sauté for 5 minutes. Remove tomatoes from the heat, place them on top of the Filet Mignon Medallions, and spoon pour some of the rosemary-garlic infused butter on top. Serve and Enjoy! Printable PDF recipe below: #glutenfree #homecook #glutenfreeblogger #joeandtheglutenfreelife #glutenfreerecipes #celiacs #coeliacs

An easy to make dish packed with Northern African flavors! Let's take a trip to Northern Africa...Morocco to be exact! This Moroccan inspired dish is full of flavor and it only takes a few mnutes to make! You can use a store-bought Moroccan Spice Blend or use mine (blend recipe below). Prep time: less than 5 minutes Cooking time: less than 10 minutes Serves 2 to 4 people INGREDIENTS Remember...Fresh ingredients, when possible, are always the best! 1 pound of Fresh Asparagus. 2 Cloves of Garlic (minced) Vine Ripened Cherry Tomatoes 1 teaspoon of Moroccan Spice Blend 1 Tablespoon of Olive Oil 1 tablespoon of unsalted butter Joe's Moroccan Spice Blend 1-1/4 teaspoons ground allspice 2 teaspoons ground nutmeg 1 teaspoon of ground cumin 1 teaspoon of crushed red pepper 1-1/2 teaspoons coarsely ground pepper 1 teaspoon ground cinnamon 1-1/2 teaspoons ground cardamom 2 teaspoons ground ginger 2 teaspoons salt 1 teaspoon ground turmeric 1 teaspoon of oregano 1 teaspoon of coriander Method Wash and rinse the produce well before use. Cut off at least 1 1/5" off the bottom of each Asparagus. In a skillet, heat the oil and butter at medium heat. Add the minced garlic. When the garlic becomes aromatic, add the Asparagus to the skillet. Add the Moroccan Spice Blend. Toss gently and cook until Asparagus for 5 minutes or until they become soft. Remove asparagus and plate. Sauté tomatoes in the skillet, adding more butter if needed. You want the tomatoes to become soft but do not let them burst. Remove from heat and pour the tomatoes and the oil-butter on top of the Asparagus. Enjoy!!! #glutenfree #homecook #asparagus #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreeche

A wonderful traditional creamy Irish seafood chowder that is easy to make and packs loads of flavor! I love seafood chowders! I came across this recipe in 2017 and it instantly became one of my favorites. It is a simple no-fuss meal that hits the spot on a cold day! You can use any seafood you want, but keep in mind you will need cod and smoked haddock for an authentic flavor. Prep time: 5 minutes Cooking time: 25 minutes Serves up to 10 people INGREDIENTS If you are vegetarian, you can substitute the rendered bacon fat for 4 tablespoons of unsalted Irish butter. 1/4 pund of bacon 1/2 pound of Salmon (preferably with the skin intact) 1/2 pound of Cod 1/2 of Halibut 1 pound of smoked Haddock 1/2 pound of fresh Mussels 1 10 oz. can of Baby Clams 3 cups of clam juice 3 cups of vegetable stock or seafood stock 1 teaspoon of fresh thyme Fresh parsley (chopped) 2 bay leaves 1/2 cup of cream 1 large onion (chopped) 5 yellow potatoes (peeled and cubed) salt and pepper to taste Method Cut the bacon in small pieces. In a soup pot, render the bacon fat on medium high. Remove the bits of bacon and set aside. Add the chopped onion and a pinch of salt to the rendered bacon fat. Cook until onions are translucent. Add the cubed potatoes to the onions. Add thyme, bay leaves, and a pinch of pepper. Add the clam juice and the vegetable stock. Cover and cook for 15 minutes or until the potatoes are soft. Reduce heat to a simmer and slowly add the cream, stirring gently. Add mussels and baby clams. Cover and let it simmer for 5 minutes. Add the rest of the salmon, cod, haddock, and halibut. Stir gently. Simmer cover for another 5 minutes or until the seafood it's cooked. Add salt and pepper to taste. Serve, garnish with the bacon bits and chopped parsley and enjoy!!! #glutenfree#homecook#glutenfreerecipes#joeandtheglutenfreelife#goodeating#glutenfreecooking #glutenfeeirishseafoodchowder #irishseafoodchowder #glutenfreechef

The perfect appetizer for any party! Fresh ingredients make this re-imagined salad a must-have at social gatherings or dinners! Prep time: less than 10 minutes Cooking time: 0 Serves 4 to 8 people Gluten/Soy Free and Lacto-vegetarian Without any doubts this is a crowd pleaser at my parties. It will be at yours as well! This is the most simple salad you can make with the biggest visual impact. It is fresh, sweet, tangy, crunchy and just plain good eats. The addition of fruits to the salad makes it a stand out and it is perfect for summertime celebrations and gatherings. White Nectarines and fresh berries elevate this salad to the next level. However, you could use pears, apples, peaches, or any available stone fruit. What is the flavor profile? Sweet, savory, tangy, and creamy. What ingredients will I need to make this? white nectarines, Roma tomatoes, fresh mozzarella, fresh basil, strawberries, blueberries, olive oil, balsamic vinegar, and salt & pepper. What else will I need? A cutting board and a knife. Can I make substitutions and additions? Yes. You can use any firm tomatoes for this as well as any stone fruit. INGREDIENTS 2 White Nectarines (cut into 1/2 inch slices) 2 Roma tomatoes (cut into 1 inch slices) Fresh Mozzarella (cut into 1 inch slices) Fresh Basil 4 Strawberries (halved) 8 Blueberries Olive oil Balsamic Vinegar Glaze (store bought) Salt & Pepper Method In a serving dish, stack as follows from bottom to top: nectarine slice, tomato slice, mozzarella slice, basil leave, strawberry half, and top with a blueberry. Use a toothpick to hold it all together. Sprinkle salt and pepper on top. Drizzle olive oil and the balsamic vinegar glaze on top. Serve cold. Enjoy!!! Printable recipe (pdf) below:

A refreshing Mediterranean dip for all occasions! Prep and cooking times: 40 minutes Serves up to 6 people This wonderful mediterranean dip is so easy to make and so delicious. Perfect for your next gathering of friends of just for a simple snack! This mediterranean dip can be found in Greece, Turkey, Lebanon, Jordan, Palestine, Israel, Egypt and beyond! So easy to make and so delicious! Ingredients 3 large Aubergines (Eggplants) 4 tbs Tahini Sauce 4 tbs of plain greek yogurt Juice of 2 Lemons 6 cloves of garlic Fresh Parsley Za'atar Olive Oil Sea Salt & Pepper Method Preheat oven to the highest setting possible. Wash the Aubergines (eggplants) and place them whole in an over dish. Place in over and roast for 30 minutes. In a food processor, mix garlic, lemon juice, yogurt and tahini. Set aside. After 30 minutes, remove aubergines from the over and place them in a seal plastic bag, allowing them to sweat for 10 minutes. Remove the aubergines from the bag and use a spoon to extract all contents from each aubergine --discarting the skins. Place the Aubergines in a cheesecloth and squeeze as much liquid as possible out of them. Add the aubergines to the tahini/garlic/lemon juice mix in the food processor and mix for 1 minute. Chop some parsley and add it to the mixture. Season with salt and pepper (to taste). Transfer dip onto a serving dish and top with za'atar, paprika and olive oil. Serve and enjoy! #glutenfree #glutenfreerecipes #gletenfreedips #glutenfreechef #glutenfreecooking #glutenfreelife #moutabal #babaghanoush #glutenfree

Louisiana's delicious dish made simple for all! Perfect for large gatherings... or just for a Sunday meal. This a one-pot dish that requires minimal effort and produces a flavorful dinner that will leave all satisfied. It is so simple to make that even beginning cooks can master this delicious Southern dish! Traditionally this dish requires the base for of all cajun/creole cooking: the "Trinity." The trinity is just onions, celery, and green peppers, chopped up and sauté into an aromatic "southern mirepoix." However, in order to maximize cooking time, you can puree the Trinity in the blender. Trust me, the flavor remains the same and it really saves time. And...if you have picky eaters at home, like I do, and who do not like chunky pieces of vegetables in their food, this trick is a lifesaver. Some people make a "roux" to thicken the beans. I normally don't. I was taught to make it without it and I prefer it that way. Fresh ingredients are the best. Do no use any canned products for this dish. The results will not be the same. Prep time: 6 to 8 hours Cooking time: 3 hours Serves 6 to 8 people INGREDIENTS 1 pound of Camila Kidney Beans 1 pound of smoked andouille sausage or fresh andouille sausage 1 pound of Tasso or smoked ham 1 pound of beef bones (soup bones) 4 stalks of celery 1 large Spanish onion 1 large green bell pepper 2 bay leaves 8 cloves of garlic 6 stalks of green onions (spring onions) 1/2 teaspoon of sea salt 4 tablespoons of fresh chopped parsley 2 tablespoons of Joe's Cajun Spices (recipe below) 10 cups of water Joe's Cajun Spices Blend 1 tablespoon of sea Salt 1 tablespoon of course black pepper 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of Spanish paprika 1 teaspoon of cayenne pepper Method Soak the beans in about 10 cups of water for about 6 to 8 hours. If you want to do this step the day before, leave the beans soaking in water overnight. They will be ready to be cooked in the morning. Cut the celery, onion, green bell pepper, and green onions (spring onions). Add the peeled garlic. Add 2 cups of water. Blend for 30 seconds. Set aside. Drain the beans and rinse with fresh water. In a large pot, add the beans and the blended mixture. Add the Tasso. Make sure you break it into smaller pieces Add the beef bones. Add 10 cups of water and set the heat to high. Add the Bay leaves, parsley and salt. Bring to a boil and reduce the heat to medium low. Cook uncover for 2 hours. Stir frequently. After two hours have passed, you will noticed that some of the liquid has evaporated and the beans are becoming smoother. Taste for seasoning. If you feel the beans need more seasoning, add 1 tablespoon of cajun spices. DO NOT ADD SALT. There is salt in the cajun spices. Cut the andouille sausage into 1/2 inch medallions and add to the beans. Cook uncover for another hour. After the hour has passed taste again for seasonings. If you feel it requires more, add 1 tablespoon of cajun spices. Remove from heat and serve over rice. You can top it off with fresh chopped parsley and green onions (spring onions). Enjoy!!! Crock Pot Method If you would like to use a crock pot to make this overnight, just follow the previous instructions. This is an alternate way to make this dish but requires a bit more cooking time. The night before, using a Crock Pot, follow steps 1 through 10 as before. Let it cook at high temperature overnight. In the morning, add the cajun seasonings and let it cook for another 2 hours. Follow steps 14 through 16 as before. Enjoy!!! Enjoy!!! #glutenfree #homecook #redbeansandrice #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreeche

This traditional creamy Italian soup with bacon, sausage, potatoes, and kale is perfect during cold days! Prep time: 5 minutes Cooking time: 45 to 50 minutes Serves up to 8 people Here's another one of my favorite soups! Easy to make and packs a lot of flavor! This traditional Italian soup (made with kale, sausage, bacon, potatoes, and cream), is a favorite amongst those looking for a hearty meal. It is a great soup for those cold rainy Fall and Winter days...when all you want to do is snuggle under a thick blanket and watch the rain or snow fall. What is the favor profile of this soup? Savory, creamy, hearty, somewhat spicy with multiple textures and sweet notes from the sweet Italian sausage. What ingredients will I need to make this soup? Sweet Italian sausage, bacon, an onion, garlic, potatoes, gluten free chicken broth, water, kale, salt & pepper, heavy cream, red pepper flakes, and freshly grated parmesan. What else will I need to make this soup? A cutting board, a knife, a large cooking pot, a wooden spoon, and a measuring cups and spoons. INGREDIENTS 1 pound of ground Italian Sausage 10 slices of chopped bacon 4 russet potatoes (chopped) 1 large yellow onion (chopped into small cubes) 6 cloves of garlic (minced) 5 cups of Swanson Gluten Free Chicken Broth 4 cups of water 5 cups of chopped kale Salt & black pepper to taste Crushed pepper flakes 1 cup of heavy cream Freshly grated Parmesan Method In a large pot over medium high heat, cook the sausage for about 7 minutes. Remove sausage from the pot and set aside. Add bacon into the pot and cook until crispy (about 10 minutes). Remove bacon and set aside with the sausage. Add onions to the bacon grease and cook until translucent (about 5 minutes). Add garlic and cook for 3 minutes. Add a pinch of crushed pepper flakes. Re-introduce sausage and bacon to pot. Add chicken broth and water. Add kale and potatoes. Bring to a boil. Reduce heat to low and cook covered for 20 minutes. Once the time has elapsed, add 1/2 tablespoon of salt and a pinch of black pepper. Slowly add the heavy cream and stir well. Cook for 5 minutes. Taste for seasoning and adjust salt and pepper if necessary. Add more crushed pepper flakes if you wish to make it more spicy. Serve and garnish with freshly grated Parmesan. Enjoy!!! Printable Recipe File below (PDF):

Delicious, simple, and easy to make baked asparagus wrapped in prosciutto. Prep time: less than 10 minutes Cooking time: less than 20 minutes Serves 5 people Gluten/Dairy/Soy free In a pinch for time and wanting to make something healthy? Try these prosciutto wrapped asparagus. They are done in less than 20 minutes and always are well received at the Holiday dinner table! Another no fuss or thrills recipe. Simple ingredients produce the best results. This is another time saving recipe for those looking to maximize efforts during the Holidays. What is the flavor profile? Savory with peppery notes. What will I need to make this? fresh asparagus, prosciutto, sea salt, freshly grounded black pepper, and olive oil. What else will I need to make this? A cutting board, a sharp knife, a baking tray, parchment paper, and cooking twine. Can I make substitutions? Yes. You can use pancetta, guanciale, or smoked bacon. Do not use canned asparagus. INGREDIENTS 15 asparagus 1/2 pound of prosciutto Sea Salt & Black Pepper to taste Extra Virgin Olive Oil Cooking Twine Method Preheat the over to 350º F / 175º C. Line a baking tray with parchment paper. Wash the asparagus and pat dry with a paper towel. Cut 2 inches off the bottom of the asparagus. That's the fibrous part and it is quite difficult to eat. Discard. Put 3 asparagus together and gently wrap them with the prosciutto. Tie with a piece of twine and place on baking tray. Repeat the process with all. Drizzle the asparagus with olive oil. Add salt and pepper to taste. Cook in the oven for 15 minutes or until the prosciutto is crispy and the asparagus are semi soft. Serve. Enjoy!!! Printable Recipe (pdf) below: